Transverse anisotropy in beef muscleRonald H. Locker; Graeme J. Daines · 1976

Effect of mode of cutting on cooking loss in beefRonald H. Locker; Graeme J. Daines · 1974

Effect of shortening during cooking on the tenderness and histology of beefRonald H. Locker; Graeme J. Daines · 1975

Tenderness in relation to the temperature of rigor onset in cold shortened beefRonald H. Locker; Graeme J. Daines · 1976

Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cookingRonald H. Locker; Graeme J. Daines · 1974